3 Tbsp. toasted hazelnuts
2 cups young basil leaves, torn
1 clove garlic
1 pinch of sea salt or kosher salt
1/4 cup grated Dry Monterey Jack cheese
3 Tbsp. Percorino romano cheese
10 Tbsp. extra virgin olive oil

Blend in food processor to the consistancy of your liking.

Pesto is very open to interpretation. You can use just about any nut, and different herbs than basil. The traditional pesto is made with pine nuts, but this is my favorite.

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6 cups young japanese knotweed (or rhubarb) cut into small pieces about ½-inch
1 ½ cup sugar
1 teaspoon lemon or orange zest

In a large non-reactive saucepan, combine the knotweed with the sugar and toss or stir to combine. Let the pan sit for about 15 minutes until the knotweed begins to seep liquid. Stir occasionally to help the process along.
When you start to see sugary juices forming, add the citrus zest and place the pan on medium-low heat and gently simmer, stirring occasionally, until the fruit is soft and falls apart, about the consistency of jam. This takes about 10 to 15 minutes.

Remove from the heat and transfer the compote to a bowl to cool. The compote can be eaten warm or cold, and is great on pancakes, waffles, ice cream and more. Makes about 2 cups.

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